I saw this tart on one of the us sites and on fire! Were not even embarrassed by the fact that it was about German-French (Alsatian) tarte with a special grade of Italian plums! I must confess, was not my plums that particular grade, as required in this recipe tablespoons brandy, with the usual suburban plums and Armenian cognac was very cool! Thin dough, lots of toppings plum, cinnamon and citrus notes with a subtle bitterness. A small nuance of cooking borrowed from the author of the recipe - the sugar in the filling added at the very end, to the moment when everything is ready! Sometimes even think of international cuisine - the most interesting and delicious! And which turn out culinary masterpieces!!!